But after some tweaks — and now with several variations — the sauce that used to be served up on the steaks of an Alberta ranching family is now finding a spot next to grills all over North America.

That little family recipe has gone across Canada and south into the heart of barbecue country, gathering up numerous awards along the way.

“It just keeps growing,” says Joe Ternes, the creator and owner of Cattleboyz.

The Okotoks-based operation, which makes its sauces here in Alberta and in neighbouring B.C., is expecting to see even more growth over the grilling season this year after Loblaws picked up the line of sauces for stores in eastern Canada. This is the first summer the sauces will be widely distributed in Canada.

The national and international sales are a long way from the sauce’s more humble beginnings.

As a family who have been raising Alberta beef for more than seven decades, they knew a few things about sauce. But the original recipe had to be modified over the years to get it just right.

That tweaking happened while Ternes was connected to a steak shop in Calgary. The shop failed to take off, but it did give Ternes a chance to fool around with the recipe that was, at the time, vinegar heavy.

“The original was too strong for steak, never mind chicken,” says Ternes.

A few changes and the sauce was transformed into something more appealing for all sorts of meats and cuts. From there, it was a matter of coming up with packaging and getting it into local stores.

The turning point, says Ternes, came when TransCanada pipelines offered the Cattleboyz sauce at their annual Stampede barbecue at Calgary’s Heritage Park, which included guests from the southern United States.

“We had people tracking us down from Texas and Louisiana demanding we send them bottles of our barbecue sauce,” Ternes says. “If someone from Texas — the heart of barbecue country — is phoning us, maybe we’re on to something.”

Ternes believe part of the sauce’s popularity stems from the lack of liquid smoke — an ingredient commonly found in barbecue sauces.

And, with a consistency somewhere between a traditional sauce and a glaze, Ternes says it seals the meat well and doesn’t burn very easily.

Besides the original version, Cattleboyz offers Sweet Chili, Wing and Hot sauce, Old West, Southern Q and Chipotle Maple Bacon, as well as a Maple Bacon version without the smoky heat.

The Chipotle Maple Bacon has taken over the top spot when Ternes is the one helming the grill.

“I really like to use it on pork ribs and pulled pork; it’s taken over the original for me. It also works well on salmon.”

The Old West can pull double duty as a barbecue sauce and a steak sauce, while the citrus undertones of Southern Q make it a good match for brisket and pulled pork.

Ternes says they will soon be coming out with a ginger, honey and garlic sauce that will be nice on pork, salmon, veggies and stir fries.

Unsurprisingly, Ternes grills a lot — up to four or five times a week.

“Barbecuing is always a social event. It’s always nice to be out there.”

But he has found he’s changing his ways when it comes to throwing steaks on the barbecue. For one thing, he’s making a move from gas to charcoal.

“I don’t use the gas too much anymore,” he says, adding he makes sure to buy lump charcoal or even wood.

“Any type of hardwood makes fantastic coals,” he says. “It’s just a completely different flavour. Steaks are hands down way better.”

He expects to see more people making the return to how barbecue once was.

“I’m sure everyone has a memory of camping someplace and cooking something over the fire.”

No matter what type of heat source, the key to using a barbecue sauce is to remember it’s supposed to enhance the flavour of what’s on the grill.

The sauce goes on when steaks are between halfway to 80 per cent done. Just a light brushing is enough, says Ternes.

“Start slow with the sauce. Don’t use it too soon in the cooking process,” he advises. “You don’t need a bunch.”

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